Cadbury Mini Egg Cookies
This cookie recipe has been a long time coming. I started making variations of this cookie a year ago, before Food Mouth even existed. How unfortunate for me, having to taste all the dough studded with wonderful Cadbury mini eggs. Just kidding.
If you know a mini Cadbury egg lover, do them a favor and make them these cookies. If you yourself are a mini Cadbury egg lover, then watch out, because you will want to eat eggs and the raw dough during this process. And if you aren’t familiar with these rich, tiny eggs, then this recipe is definitely for you. You will see the light.
These are a little bit different from cookies I’ve posted on the blog before, in that they aren’t super puffy or dense. Rather, they’ve got perfectly crisp outsides and thin, soft centers. Dense and chewy cookies wouldn’t work as well with the eggs, as the richness of the chocolate gets that dense thing happening on its own.
This recipe needs exactly seven of the individual packets to get all the eggs you need, or you can measure out what you need from a larger bag. I used the bottom of a Tabasco bottle to break up the eggs, but a hammer or glass jar or something similar would work as well.
Be sure to chill the dough for about 15 minutes. This ensures everything sticks together just right and that the dough doesn’t spread excessively while cooking. And don’t flatten the balls of dough before baking. They will spread on their own, I promise.
I suppose, if you’re just not feeling the mini Cadbury eggs (which I wouldn’t understand, because they are exceptional, but I’ll cut you some slack) this cookie works with Sixlets (another fantastic chocolate candy, it deserves some praise) or standard chocolate chips. Chocolate is chocolate, am I right?
But, here is my final recommendation to you. Right after Easter, when all these eggs go on sale, buy some extra bags. Keep them in your fridge and make some cookies with them when you have a Cadbury egg craving. Because you know you will.
- 1 1/2 cups mini Cadbury eggs (7 packets)
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1 egg and 1 egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Preheat oven to 350 degrees and prepare baking sheets.
- Crush Cadbury eggs with a glass jar, hammer, etc., and set aside.
- In the bowl of a stand mixer, combine melted butter and sugars until smooth.
- Add vanilla and eggs, mixing until smooth.
- On low speed, add dry ingredients to the batter. Increase speed slightly and mix until fully combined.
- Add Cadbury eggs on the lowest speed and mix just until incorporated. Do not over mix, to avoid crushing.
- Chill dough in fridge for about 15 minutes.
- Scoop onto baking sheets and bake for 8-10 minutes until edges are golden brown and centers look slightly underdone.
- Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely. Serve and enjoy.